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muffin with walnuts on cooling rack

Morning Glory Muffins

A healthy, whole-grain muffin filled with fruits and vegetables.

Course Breakfast
Cuisine American
Keyword muffins, whole grain muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 235 kcal

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour you can use 100% all-purpose if you prefer
  • 1 cup date sugar any sugar will work, but will yield sweeter results
  • 2 tsp cinnamon
  • 1 teaspoon baking soda
  • 1/2 tsp kosher salt
  • 1/3 cup unsweetened flaked coconut, more to top
  • 1/2 cup golden raisins
  • zest of 1 orange
  • 1 small apple peeled and grated about 1 cup
  • 1 can, 8 ounces crushed pineapple, drained
  • 1 cup grated carrot
  • 1/3 cup coarsely chopped walnuts or pecans plus more to top
  • 2 large eggs
  • 1 cup unsweetened apple sauce preferably homemade - I make and freeze into 1 cup portions every fall
  • 1 1/2 tsp pure vanilla extract

Instructions

  1. Place oven rack in lower third of oven and preheat to 350°
  2. In a large bowl, whisk flour, sugar, cinnamon, baking soda and salt.
  3. Add the coconut, raisins, orange zest, apple, pineapple, carrots and stir to combine.
  4. In a separate bowl, whisk eggs with the applesauce and vanilla. Add to the dry ingredients, and blend well.
  5. Spoon batter into muffin tins lined with muffin cups. Spritz the muffin cups with cooking spray. Fill almost all the way, they don't rise much.
  6. Press extra nuts and coconut flakes onto the tops, if desired.
  7. Bake for 30 - 35 minutes or until toothpick inserted in the middle comes out clean.
  8. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
Nutrition Facts
Morning Glory Muffins
Amount Per Serving (1 g)
Calories 235
* Percent Daily Values are based on a 2000 calorie diet.